“This three ingredient beef tenderloin dish will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!”

I have just found my new way to prepare tenderloin! What an excellent way to watch the Patriots beating the Ravens! I may add some garlic to this the next time, but it is great just the way it is!! I didn't find it to salty, I actually a little to mine once it was sliced. Love the sauce for dipping!
Thanks for such an easy tasty way to a great tasting tenderloin.

Reviewer:

I made this recipe and was at first skeptical, but it is exactly what the reviews said..fantastic. The drippings served on the side make a nice sauce to drizzle over the top when you serve it...I too would watch the time however, and cook to 140 and let it cook up a little as it rests.....

Reviewer:

WOW made this for New Year's Eve and it was a big hit. By sticking my oven probe in the thickest part of the filet and setting the internal temp to 140 degrees we got various doneness and please everyone. With the few pieces that were left I made hot beef sandwiches a couple days later. YUM. Can't wait to make this again!

Reviewer:

Just made this for my daughter and I today. I bought a 3 lb. roast at the local butcher and cut it in half. I used the same cooking time and temp, and it turned out perfect. I will make the other half tomorrow. Delicious with a baked potato!

Reviewer:

Waaaaaaaay too salty for our taste. I made this for my fiancee's birthday dinner. She's a steak and potato girl, so I made some cheesy garlic mashed taters, lemon tarragon asparagus and this dish. Far from fabulous. After tasting it, I have to say that a little salt and pepper is severely underrated. Be careful trying this one out on company or for a special occasion before making it for yourself first.